Fish/Seafood (해물)Korean Recipes

Korean Clam Stuffed Cabbage Rolls

Servings: 4

Ingredients

10

each

Napa Cabbage leaves

1/2

bunch/bundle

watercress

2

tablespoons

blended sesame/soy bean oil

Stuffing

2

cups

Clam meat (substitute or combine with crab, lobster, or shrimp)

1

each

Onion

3

each

Eggs

Clam Seasoning Mix

Broth Mix:

1/2

cup

Beef broth

1

tablespoon

Soy sauce

2

teaspoons

Sugar

Clam Seasoning Mix:

1/2

teaspoon

Salt

1

teaspoon

Sesame seed paste*

1

each

green onion

3

each

fresh cloves garlic

1/2

teaspoon

Pepper

Procedure

Preparation

Cabbage Leaves

Bring a pot of water to a boil over high heat.

Holding the leafy potion of the cabbage leaves, place the stem (thicker) portion into the boiling water until they soften, then drop completely into the water.

Boil for 3 minutes, remove from water and drain.

Clam Meat

Remove clam meat from shell, clean, and wash.

Place into boiling water and boil for about four to five minutes.

Remove meat from pot, drain and cool.

Coarse chop the meat.

Onion

Mince onion and stir fry (saute) for 1 minute.

Set aside.

Clam Seasoning Mix

* Dry toast 2 teaspoons sesame seeds in a hot wok/skillet until golden brown.

* Place in a mortar and grind with pestle until you have a fine smooth paste.

Mince green onion and garlic cloves, then mix all seasoning ingredients.

Mix Stuffing

Combine chopped clam, minced onion, and stuffing mix together.

Mix well.

Eggs

Hard cook eggs by boiling over high heat for about 13 minutes.

Cool, peel, and cut each egg into quarters from top to bottom.

Watercress

Wash in cold water then immerse the stem portion in boiling water for about 1 1/2 minutes.

Fill leaves

Spread the cabbage leaves then cut away the thickest portion of the stems.

Place about one tablespoon of the stuffing and one egg quarter on each leaf, then roll carefully, folding the outer edges inward “burrito” style.

Tie each roll with watercress stem.

Cooking:

Mix broth ingredients together in a mixing bowl.

Heat a large fry pan over high heat.

Add oil, then cabbage rolls. Cook about 45 seconds to 1 minute on each side, until lightly browned.

Reduce heat to low and pour the broth mix over the rolls.

Simmer over low heat fifteen to eighteen minutes.

Serve hot with sticky rice and ban chan.

Tags
Show More

Related Articles

Back to top button
Close